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中国精品科技期刊2020
敖婧芳,沈荷玉,王军,等. 不同粒径对核桃青皮粉物理特性及功能特性的影响[J]. 食品工业科技,2024,45(13):91−98. doi: 10.13386/j.issn1002-0306.2023080181.
引用本文: 敖婧芳,沈荷玉,王军,等. 不同粒径对核桃青皮粉物理特性及功能特性的影响[J]. 食品工业科技,2024,45(13):91−98. doi: 10.13386/j.issn1002-0306.2023080181.
AO Jingfang, SHEN Heyu, WANG Jun, et al. Effect of Different Particle Sizes on Physical and Functional Properties of Walnut Green Husk Powder[J]. Science and Technology of Food Industry, 2024, 45(13): 91−98. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080181.
Citation: AO Jingfang, SHEN Heyu, WANG Jun, et al. Effect of Different Particle Sizes on Physical and Functional Properties of Walnut Green Husk Powder[J]. Science and Technology of Food Industry, 2024, 45(13): 91−98. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080181.

不同粒径对核桃青皮粉物理特性及功能特性的影响

Effect of Different Particle Sizes on Physical and Functional Properties of Walnut Green Husk Powder

  • 摘要: 为合理利用核桃青皮资源,探究粉碎处理对核桃青皮粉体的影响,本实验对不同粒径核桃青皮粉的物理特性(粒径分布、填充性、流动性、持水力、持油力、膨胀力和微观结构)及功能特性(活性物质含量、抗氧化能力)进行了研究。结果发现,经过粉碎及过筛处理后,核桃青皮粉粒径具有显著性差异(P<0.05)。核桃青皮粉的松密度、持水力、持油力随粒径的减小不断下降,而休止角和滑动角不断增加,振实密度和膨胀力分别呈现先降低后增加和先增加后降低的趋势,傅里叶红外光谱表明,粉碎过程并未破坏粉体的分子结构;此外,粉碎度为200目的样品提取液的活性物质含量和抗氧化能力显著高于其他样品(P<0.05)。与粉碎度为100目的样品相比,200目样品提取液中总多酚、总黄酮、萜类物质和醌类物质含量分别提高了7.1%、19.5%、16.8%和16.4%。本实验为微粉碎在核桃青皮加工产业的实际应用提供了理论依据。

     

    Abstract: To optimize the resource utilization of walnut green husk and investigate the impact of grinding treatment on walnut green husk powder, this experiment was carried out to investigate the physical characteristics (particle size distribution, filling, flowability, water-holding capacity, oil-holding capacity, swelling capacity, and microstructure) and functional characteristics (active substance content, and antioxidant activity) in walnut green husk powders with varying particle sizes. The results demonstrated that the particle size of walnut green husk powder exhibited a significant difference (P<0.05) following grinding and sieving treatment. The bulk density, water-holding capacity and oil-holding capacity of walnut green husk powder exhibited a continuous decrease with decreasing particle size. Conversely, the angle of repose and sliding angle showed an increasing trend. Additionally, the tap density tended to initially decrease and then increase, while the swelling capacity displayed a pattern of first increasing and then decreasing. Fourier infrared spectroscopy analysis revealed no discernible damage to the molecular structure of the powder during the grinding process. In addition, the extract of the sample with 200 mesh showed significantly higher active substance content and antioxidant capacity than the other samples (P<0.05). Compared with the sample with 100 mesh, the contents of total polyphenols, total flavonoids, terpenoids and quinones were increased by 7.1%, 19.5%, 16.8% and 16.4%, respectively. This experiment provides a theoretical basis for the practical application of micro grinding in walnut green husk processing industry.

     

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